- 120ml boiling water
- 1 tbsp espresso powder
- 4 scoops of salted caramel ice cream
- Whisk the boiling water and espresso powder in a measuring cup until the powder is dissolved, or use an espresso machine to make four shots of espresso.
- Place one scoop of the ice cream into each of four dessert bowls or glasses.
- Pour two tablespoons (or 1 shot) of hot espresso over each. Serve immediately.
Per serving: 281kcals, 17g fat (11g saturated), 28g carbs, 25g sugars, 4g protein, 0g fibre, 0.164g sodium
TOP TIP: For an extra decadent dessert, top each affogato with a little whipped cream.